During the winter, I like to have light, raw foods available beyond the kale, turnips and root vegetables still in my garden. Sprouts contain vitamin A, C, B1 and B6, and are rich in minerals, protein and enzymes.  They are easy to digest, high in fiber but low in calories and cost so they are the perfect food to keep you light during the winter.

For sprouting, I use the Easy Sprout Spouters from www.sproutpeople.com because I get good crop of sprouts every time I use them; I like its design and ease for completely draining water from the sprouts.  I would recommend buying two or three Sprouters so you could be sprouting different kinds of seeds, legumes or grains at any one time.

Parsley Farm’s

Crunchi Mungchi Sprout Salad Recipe

This delicious crunchy clean tasting salad has a strong bite from the radish additions.  It will clear your nostrils and satisfy your palate at the same time. See last blog post for more on the benefits and hazards of horseradish.

4 cups sprouted mung beans (1/2 cup dried mung beans)

1 cup green cabbage (thinly sliced)

1/3 cup red onion (thinly diced)

1 small daikon radish (thinly diced)

1 green pepper (thinly diced)

1-2 tsp horseradish sauce

1/3 cup mayonnaise

water to thin sauce

½ squeezed lemon

1 tsp salt

½ tsp pepper

In a medium bowl, mix mung bean sprouts and thinly sliced cabbage, green pepper, onion and daikon radish.  In a small separate bowl mix mayonnaise, lemon, horseradish sauce, salt and pepper and enough water to make a thin consistency.  Add more horseradish sauce if you want it spicier. Mix in sauce with mung bean sprout mixture.